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Wednesday, 19 July 2017

Venus Rosewater Revival ...

For some reason Creedence Clearwater Revival has been in my
mind - for the title of this post … but I promise it is all about Rosewater.

Ruby Red Rosewater

As far back as roses
were treasured for their decorative beauty as well as their healing properties
– rose petals, rose water and/or rose oil were used to fragrance rooms, floors,
and flavour some foods.

Although fermented drinks had been known for thousands of
years, the process of distillation was only discovered in the first century AD …
extracting the pure liquid essence – as in rosewater.

Lady Elizabeth as a Princessin about 1546

Elizabeth I as you would imagine loved her perfume – anything
with a pretty fragrance would take away some of the ‘stench of life’ in the Middle
Ages.

Recently a 400 year old perfume recipe was found tucked away
in the library of the Royal Horticultural Society.

“Take
eight grains of musk and put in rose-water eight spoonfuls, three spoonfuls of
Damask-water, and a quarter of an ounce of sugar. Boil for five hours and strain it.”

A choice of fragrances

The Historic Royal Palaces asked the famous French perfumerie
Jean Patou to recreate an eau de toilette based on this recipe that harked back
to the days when perfumes first arrived in England from the Middle East.

I wrote fairly comprehensively on plant perfumes through the
ages in one of my first posts !! … 23 May 2009 … where more basic historical details
can be found. I note I didn’t include
Bulgaria or the Ottoman Empire in the post … my knowledge is obviously
broadening as the years go by.

The rosewater flavoured dessert is just by thegrabbing hand?!

Rosewater was common as a flavouring … in Tudor times … there
were two favoured varieties … “the red
rose water pure, without any other thing mingled, is most commended for
wholesomeness, but the damask rose water is sweetest of smell.”

Wash chicken and pat dry. Mix 2
tablespoons rosewater with pinch of saffron and rub on chicken, inside and out.
Set chicken on high rack in 350-degree oven. Put apricots in small saucepan,
add water to cover apricots by ½ inch and stew until softened. Place one lavash
in baking pan. Arrange stewed apricots on top, sprinkle with sugar and ¾ cup
rosewater in which pinch of saffron has been dissolved, then cover with
remaining lavash. When juices begin running from chicken, set baking pan under
it to catch juices.

When chicken is done, serve on apricot pudding. Serves
four.

Conquest of Baghdad by theMongols 1258

The deliciously fragrant rosewater can be used in so many ways
– and whether the Wimbledon Ladies’ champions use a rose perfume of the purest
form, or like most of us a delicate atomised spray …

… many of us will try new flavours as our tastes change and we try new
foods with an eclectic range of flavours, mixing savoury and sweet …

Roses, roses, roses ....

… but oh how nice it would be to be served rosewater to wash
our hands in before, and after our meal … the pure luxury … not quite a Venus
Rosewater Revival … but the title fits my bill!

49 comments:

My Mother was a champion at making victorian sponge cakes and my Father would occasionally top them off with a rosewater icingthat was thin, quite brittle and deliciously scrumptious - such a pity that the recipe was never passed to me.

I have seen Rose water somewhere - is in in gourmet food shops or health food stores? Interesting. I do know the middle ages people didn't or couldn't bathe too much so I bet that did help a lot! sandie

The sponge cake looks delicious. As for rosewater, this is all new to me. I am not a big perfume person. I admit I have a bad nose and when folks say "smell this" I pretend to sniff. Most times - nothing. (I assume I don't stink - yikes). Anyway, just the name Venus Rosewater says it all - it sounds like a beautiful bouquet, a bountiful breath. Aaahhh. Perhaps I can sense a whiff. Your writing brings it alive. Thanks

Great post Hilary. It's really taken me back to a day in Saudi Arabia when we visited a rose farm and distillery - the smell was incredible. The equipment in the shed for distilling the rose oil looked like it had been there for hundreds of years and was really interesting. Whilst there I bought a small bottle of the perfume they were producing, and I still have it, in a little purple velvet box. I just love smelling it and being taken back to that moment.

@ EC - I know, like you, I love a little rosewater here and there as those are the sorts of dishes I enjoy having. Oh the luxury or rosewater to wash in …

@ Sandie – I think here you’d find rosewater in the essence section of the herb and spice area … or as you mention in the gourmet shops. Keeping fresh and smelling healthy until recently wasn’t easy or probably thought about …

@ TB – that’s good … maybe you’ll try making some rosewater?

@ Jo-Anne – thanks so much … and I’m glad you enjoyed it …

@ Joanne – I hope you mean the compote in the picnic basket … but certainly rosewater could be an inclusion in a sponge cake. Oh – how interesting that smell isn’t easy for you … and you need to ‘fake it’ – I too assume you don’t smell as your friends haven’t commented, Ray would tell you, I presume! Oh – thanks re believing that you can smell the roses via my writing – lovely of you.

@ Pam – I forget you lived in the Middle East for a while. Fascinating to read you were able to go round a distillery and be absorbed mentally into the processing of rose petals for rose oil, or rose water. How lovely you’ve still got your presentation purchased pack … purple velvet box … I’m sure a little opening of the phial would take you back … that fragrance, those sheds with their distillation equipment …

@ Trisha – I’m afraid the stench up until running water came into being and people realised that cleanliness meant better health … was really yuggie!

@ Liz – we learn so much through life don’t we … glad you’ve realised a great many plants have edible parts …

@ Anabel – sorry about that … I guess the word Revival tied the two together …

Cheers to you all – am glad you’ve mostly had happy memories reading this … Hilary

Absolutely fascinating! As usual, Hilary. Wouldn't it be intriguing to experience the scents used by the great and the good of the past. But not for too long. I do know that rose petals are mixed in with the spices to flavour a traditional tagine. And it's not a bad ear-worm...

I remember using rosewater many years ago but have no idea what for. Interesting that it has been around for so long. Can you imagine being transported to the Elizabethan court with the stench which would make a modern person ill I imagine.

These days perfumes are a no no in most places with lots of people being allergic. I wonder if rosewater would be considered unacceptable.

@ Mike - it would be interesting to spend one day as an Elizabethan, or a Tudor, or Victorian ... we'd be turning our noses up pretty quickly I suspect - and thus not stay around in that era too long ... before returning to our water on tap century. I know I've had rose water flavoured dishes ... but I'm not sure I've seen them added in as petals to tagine, as you mention - though ... it is so delicious.

Earworms can be a bind ... but this one is probably somewhat different - especially if we have a silver-gilt salver near to hand - full of delicious goodies!

@ Sue - I've never been to India or the east .. and thus haven't had the opportunity to try a Lassi - now I rather want to try one. Well I'm glad this post reminded you about the delights of rose water.

Also I hadn't checked what happened to the Jean Patou perfume recipe - but now I have ... and so another post coming up!! Fascinating man and history ...

@ Shammickite - yes, of course, I meant to put that in ... it'll almost certainly be in the next post - which is food oriented! Quite delicious ... love Turkish delight - on occasions ...

@ Jo - I think rose water was something I didn't need to use - i.e. that's what I decided and thus never bought any or used it.

Oh to go back in time would not be so much fun - I agree with you there ... some eau de parfums are revolting ... and some perfumes just don't sit well on the body they are sprayed upon ... hadn't thought about the allergy aspect ...

@ Bazza - oh yes the Caliph al-Wathiq ... was very forward thinking! But the book looks totally enticing ... and I would love to own it ...

Rose water used to be on all the shelves in the supermarkets in Rhodesian days and I seem to remember it in South Africa as well. I have never seen it here, and I do't remember seeing it in the UK either but perhaps I was not looking for it!!Interesting post. Have a good weekend Diane

I feel like such a dummy. I love the scent of roses, so I'd probably like the smell of rosewater, too, but I didn't know it was used in cooking. I'll have to check it out and expand my palate a bit. (Better my palate than my waist!)

I like the taste of rosewater, but it is very strong, so it should be used sparingly. I haven't seen the ruby red kind yet. We only use the clear one. You can add a few drops if you make a sugar syrup to sweeten drinks, or when you add it to sweet treats. Like Turkish delight.

@ Diane - I've seen rose water around, but considered it (for anything I cooked) an unnecessary extra, as I wouldn't use it ... and am sure I saw it in South Africa, definitely here in the UK, but have only ever had the perfume variety.

@ Susan - it is a delightful fragrance and just adds that little extra to Middle Eastern - Persian - Oriental dishes ... perhaps find a restaurant that uses it? It definitely underlines the fragrance ...

@ Murees - It is an essence, so needs to be treated with restraint - can agree with you there, and used sparingly. I agree it is usually very light pink or clear. Turkish delight and sweet treats or desserts are the norm .. though I'm always a savoury fan ...

Thanks everyone - it's good to know many of you will be looking out for rosewater or dishes with rosewater in in future ... cheers Hilary

Another delightful post Hilary catering to my love of roses. I always have rosewater on hand - not simply because I'm a natural perfumer, but because it's so lovely to add to everything. A bit in bathwater, a bit in drinking water, a bit in food, a bit to freshen sinks and drains, a bit in a mister bottle to dispense whenever whim demands.

I've long meant to head back through all your archives - it's like a whisper of a fabulous library calling. Just as it took you years to write, it will undoubtedly take me years to read, but now you've headed me into a starting place. Love it!

Great post, Hilary. Many uses for the rose, it seems, now and more so in the past. On my recent trip to Europe, I ate a zucchini flower for the first time. Didn't know that was a possibility, but a family member picked it up from her garden and added it to the omelet. Delicious. One learns at every step, and I always learn something new and delightful when I visit your blog.

@ Elsie - I think life pre running water, or the knowledge that keeping clean was healthy and the best option would be fairly pongy! I'd definitely have flowers around.

@ Deborah - yes more roses -I can imagine you always have rosewater nearby... fascinating the uses you've found for it - love some of those ideas.

Oh gosh - thank you so much ... there is a lot here on the blog - finding a subject is always one of my problems - I seem to be very scatty when it comes to tagging posts ... but I'm delighted you'll enjoy looking through some of the articles - lovely to know that's the way you think: thank you!

@ Silvia - thank you ... as Deborah has added to the mix of ideas that roses can be used for ... lot of them. Oh yes - the zucchini flower ... they are now very popular in restaurants and pubs, probably at home too. Omelettes with fresh herbs from the garden - delicious. Delighted you enjoy visiting ...

@ Suzanne - your new roses clambering in the garden will be so wonderful to see and smell. What a lovely fragrant idea - making rosewater face masks ... I bet they smelt wonderful ... the thought of them - bliss!

@ Steve - rose-hip jelly is so good isn't it, and some teas do have hints of rose ... the trusted rosewater has been around a while ... perhaps your daughters might enjoy some?

Thank you so much for the recipe! With that said though, for some reason it never occurred to me, despite the number of times I've heard of rosewater, that rosewater was actually a thing. Weird to admit, but for some reason it always just existed in fiction in my mind.

Hi Hilary. Finally got to this fascinating post via your Wimbledon Rose bowl one. I love the look and of the pistachio and raspberry merinque. When I used to grown lots of rose trees years ago, I used to make my own rosewater and rose oil but now I only have a few trees and they haven't been doing too well lately. If they pick up, I'll try making them again.Kim x

@ Nick - yes pomanders and sweet smelling potions must have helped, but I suspect not wiped out all the 'stench' that would have abounded during the early centuries ... the Judhaab sounded rather good and one I wouldn't mind trying .. glad you'll join me!

@ Robert - pleasure re the recipe! Well I'm glad you now know that rosewater is actually made and sold ... strange perhaps, but true ...

@ Kim - the 'bark' meringue does look good doesn't it. I've never made rosewater though we had lots of roses in one of our gardens - clever that you made rosewater and rose oil in the past. I hope your roses pick themselves up - they are wonderful plants ...

@ Betsy - I think my grandmother probably was in to lavender ... I don't remember rose water being around, but roses yes, though not made use of, other than in vases in the house. Definitely need things to take the 'nastie smellies' of humanity away ... that I agree with ...

@ Ann - well that's great to see that you might be making some use of your rose petals now ... bet that will be fun - and I'm sure your ancestors, whom you're researching, would have used their roses.

@ Jz - oh sorry that you don't like the scent of roses - but delighted you read the post, even with a crinkling nose!

Cheers to you all - thanks so much for visiting and commenting ... Hilary

Rosewater sounds so heavenly, like a fountain or waterfall. The scent of roses alone is enough to awaken one's soul. Wonderful and detailed post, you obviously have gained a lot of knowledge on rosewater, and its great of you to share. Warm greetings dear friend!

I love to cook middle eastern dishes, and rose water is a frequent ingredient. And just last night we finished off our dinner with a delightful chocolate mixed with rose petals. I hadn't tried that before, but it was interesting.

Those rose fragrances are wonderful, so I have to grow them just to experience that scent each summer.

Hi Hilary,I imagine that the smell in the pre-regular bath times must have gotten fairly ripe. Strong rose scents would be preferred. I'm not so sure about the apricot pudding with the chicken but it's worth a try. Thanks for a fun read. -Emily

@ Marja – I’d imagine the Botanical Gardens will have wonderful roses – and I too love the fragrances …

@ Blogoratti – wouldn’t it be wonderful to have a rosewater fountain …fragrance to awaken the soul – as you mention. Yes, I’ve been looking around to see what interesting snippets I can find about rosewater …

@ Lee – oh that’s great to know – we have something else in common – middle-eastern dishes. Oh what a delicious sounding chocolate … having rose petals in it – I’ve had the rose creams with crystallised rose petals … I will now be keeping my eyes open for your variety! I agree I love the fragrance of roses at this time of year as I pass by various gardens …

@ Sandra – that’s wonderful to read you enjoyed the post – and yes I’ll join you with the meringue bark – it does look amazing. It’s a 400 year old recipe – so perhaps it was a form of thickening the perfume a little …… sticky or not – I don’t know!

@ Susan – it’s interesting how we all like different things – at least we can be somewhat unique in our lives. I’ve had crystallised rose petals at times in my life – though rose petals in this form … not so sure – but I’d happily eat them.

@ Emily – early days and the acceptance of those natural odours that would abound I suppose they were used to them … but a bath of rose scented water would be just wondrous. I love eating sweet with savoury – so this sounds rather delicious to me … glad you enjoyed the read …

@ Mark – yes lots of rose petals all collected before the heat of the day … so much boggles the mind, when we get to think about it – I’m always staggered at the way things, that we enjoy, come about …

Cheers to you all – thanks for visiting and participating in the post … Hilary

Hi Elizabeth - that's good this has brought back memories of your grandmother with her rosewater fragrance ... it's so fascinating to find out what we can eat ... but also embrace some flavourings from the Middle Ages, or even back to Roman times ... I'm happy you found it interesting.

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About Me

A lover of life – who after London, spent time in South Africa; an administrator, sports lover, who enjoys cooking and entertaining ... who through her mother’s illness found a new passion – writing, in particular blogging; which provides an opportunity for future exploration, by the daughter, who has (in her 3rd age years) found a love of historical education. Curiosity didn’t kill this cat – interaction is the key!